1 c. boiling water
2 c. All Bran cereal
2 c. buttermilk
2 1/2 tsp. baking soda
1 1/2 c. sugar
2 eggs
1/2 c. vegetable oil
2 1/2 c. flour
1/2 tsp. salt
1 c. 100 percent bran cereal (Buds)

In a small mixing bowl, pour boiling water over All Bran cereal; stir to mix, then set aside to cool. Stir baking soda into buttermilk, blending well; set aside. Beat sugar, eggs and oil well. Add buttermilk mixture. Sift flour with salt and blend well with sugar-buttermilk mixture. Add 100 percent Bran cereal, then stir in cooled All Bran.

Grease and flour miniature muffin tins. Using a tablespoon, spoon batter into cups, adding a few raisins to each (optional). Bake in preheated 400 degree oven about 12 minutes, or until done. Makes about six dozen miniature muffins.

This batter keeps under refrigeration three to four weeks.

Note: This recipe can be doubled and will keep in the refrigerator for up to six weeks. To make regular size muffins, bake for 20 minutes in 400 degree oven.